Siberian Federal University has developed recipes for semi-finished meat products with wild garlic

The addition of wild garlic eliminates such disadvantages of highly processed MEAT products as a deficiency of fiber, vitamins and minerals. Ramson, which has long been used in Siberian cuisine, is rich in ascorbic acid, B6 vitamins, beta-carotene, potassium, silicon and dietary fiber.

DOCTOR of Agricultural Sciences, Professor of the Department of Technology and Catering Organization of Siberian Federal University Galina Ivanova explained that adding a valuable plant ingredient to minced meat enriches the finished product with useful elements. In particular, in terms of vitamin C content, wild garlic is a real champion among wild plants. In addition, it ensures maximum preservation of all useful substances in semi-finished products and serves as a natural flavoring agent.

The use of plant raw materials, which are widespread in the taiga, contributes to the development of local small and medium-sized businesses that can engage in its procurement, researchers believe. 

The Department of Technology and Public Catering Organization of Siberian Federal University has been studying it for more than 20 years. During this time, samples of Allium ursinum growing in various zones of the Krasnoyarsk Territory were studied, and a line of useful products with the addition of this ingredient was developed. The group proved the pronounced antimicrobial effect of wild garlic, which extends the shelf life of semi-finished products.